Roast Pork Lechon Asado
Transform your kitchen into a Cuban-inspired feast with this Roast Pork Lechon Asado recipe, a slow-roasted masterpiece bursting with bold flavors. Featuring a succulent pork shoulder marinated in a vibrant blend of fresh orange and lime juices, garlic, oregano, and cumin, this dish embodies the essence of Latin cuisine. The key to its rich flavor and melt-in-your-mouth tenderness is marinating the pork overnight and roasting it low and slow until the meat is fork-tender and the skin turns irresistibly crispy. Serve this show-stopping entrée alongside classics like black beans, rice, or sweet plantains for an unforgettable meal. Perfect for holidays, family gatherings, or any occasion where hearty, flavorful comfort food is a must!
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Recipe Information
Ingredients
- 5 pounds Pork shoulder (bone-in, skin-on)
- 12 Garlic cloves
- 1 cup Fresh orange juice
- 0.5 cup Fresh lime juice
- 0.25 cup Olive oil
- 1 tablespoon Dried oregano
- 2 teaspoons Ground cumin
- 1.5 tablespoons Kosher salt
- 1 teaspoon Black pepper
- 1 large White onion (sliced)
- 3 Bay leaves
- 1 cup Water
Instructions
Place the pork shoulder into a large roasting pan and pat it dry with paper towels.
Using a small sharp knife, score the skin of the pork shoulder in a crosshatch pattern, being careful not to cut into the meat.
Prepare the marinade by blending or processing the garlic, orange juice, lime juice, olive oil, oregano, cumin, kosher salt, and black pepper until smooth.
Pour the marinade evenly over the pork shoulder, ensuring it gets into the scored lines and any crevices. Refrigerate and marinate for at least 4 hours, preferably overnight, covered tightly with plastic wrap.
Preheat the oven to 325°F (160°C). Remove the pork from the marinade (reserving the marinade) and place it into the roasting pan.
Surround the pork with sliced onion and bay leaves. Add 1 cup of water to the pan to prevent the drippings from burning.
Roast uncovered in the preheated oven for 4-5 hours, basting every hour with the reserved marinade. The skin should crisp up, and the meat should be tender enough to pull apart easily with a fork. Add more water to the pan if it begins to dry out.
For extra crispy skin, increase the oven temperature to 450°F (230°C) for the final 20-30 minutes, keeping a close eye to avoid burning.
Remove the pork from the oven and let it rest for 15-20 minutes before shredding or slicing. Serve hot alongside traditional accompaniments like rice, black beans, or plantains.
Nutrition Facts
Calories |
6422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 530.3 g | 680% | |
| Saturated Fat | 179.0 g | 895% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 1588 mg | 529% | |
| Sodium | 4095 mg | 178% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 30.7 g | ||
| Protein | 391.8 g | 784% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 7293 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
